IE47676B1 - Process for manufacture of cheese and cheese-like products,and materials therefor - Google Patents

Process for manufacture of cheese and cheese-like products,and materials therefor

Info

Publication number
IE47676B1
IE47676B1 IE2303/78A IE230378A IE47676B1 IE 47676 B1 IE47676 B1 IE 47676B1 IE 2303/78 A IE2303/78 A IE 2303/78A IE 230378 A IE230378 A IE 230378A IE 47676 B1 IE47676 B1 IE 47676B1
Authority
IE
Ireland
Prior art keywords
protein
cheese
fat
milk
accordance
Prior art date
Application number
IE2303/78A
Other languages
English (en)
Other versions
IE782303L (en
Original Assignee
Kraft Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Inc filed Critical Kraft Inc
Publication of IE782303L publication Critical patent/IE782303L/xx
Publication of IE47676B1 publication Critical patent/IE47676B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0321—Propionic acid bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
    • C—CHEMISTRY; METALLURGY
    • C25—ELECTROLYTIC OR ELECTROPHORETIC PROCESSES; APPARATUS THEREFOR
    • C25D—PROCESSES FOR THE ELECTROLYTIC OR ELECTROPHORETIC PRODUCTION OF COATINGS; ELECTROFORMING; APPARATUS THEREFOR
    • C25D11/00—Electrolytic coating by surface reaction, i.e. forming conversion layers
    • C25D11/02—Anodisation
    • C25D11/04—Anodisation of aluminium or alloys based thereon
    • C25D11/18—After-treatment, e.g. pore-sealing
    • C25D11/20—Electrolytic after-treatment
    • C25D11/22—Electrolytic after-treatment for colouring layers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/254—Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/13—Hollow or container type article [e.g., tube, vase, etc.]
    • Y10T428/131—Glass, ceramic, or sintered, fused, fired, or calcined metal oxide or metal carbide containing [e.g., porcelain, brick, cement, etc.]
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/31504—Composite [nonstructural laminate]
    • Y10T428/31551—Of polyamidoester [polyurethane, polyisocyanate, polycarbamate, etc.]
    • Y10T428/31609—Particulate metal or metal compound-containing
    • Y10T428/31612—As silicone, silane or siloxane
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/31504—Composite [nonstructural laminate]
    • Y10T428/31551—Of polyamidoester [polyurethane, polyisocyanate, polycarbamate, etc.]
    • Y10T428/31645—Next to addition polymer from unsaturated monomers

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Electrochemistry (AREA)
  • Materials Engineering (AREA)
  • Metallurgy (AREA)
  • Organic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
IE2303/78A 1977-11-30 1978-11-22 Process for manufacture of cheese and cheese-like products,and materials therefor IE47676B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US05/856,016 US4379170A (en) 1977-11-30 1977-11-30 Process for manufacture of cheese

Publications (2)

Publication Number Publication Date
IE782303L IE782303L (en) 1979-05-30
IE47676B1 true IE47676B1 (en) 1984-05-16

Family

ID=25322695

Family Applications (1)

Application Number Title Priority Date Filing Date
IE2303/78A IE47676B1 (en) 1977-11-30 1978-11-22 Process for manufacture of cheese and cheese-like products,and materials therefor

Country Status (16)

Country Link
US (1) US4379170A (fr)
AR (1) AR216560A1 (fr)
AT (1) AT369961B (fr)
AU (1) AU527721B2 (fr)
BE (1) BE872434A (fr)
CA (1) CA1107130A (fr)
DD (2) DD142497A5 (fr)
DE (1) DE2850635A1 (fr)
DK (1) DK541178A (fr)
ES (2) ES475526A1 (fr)
FR (3) FR2422341A1 (fr)
GB (2) GB2008923B (fr)
IE (1) IE47676B1 (fr)
NL (1) NL7811756A (fr)
NZ (1) NZ188911A (fr)
PH (3) PH17556A (fr)

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4244971A (en) * 1978-10-19 1981-01-13 Kraft, Inc. Process and products for the manufacture of cheese flavored products
US5356640A (en) * 1980-12-05 1994-10-18 The Commonwealth Of Australia Commonwealth Scientific And Industrial Research Organization Process of making cheese by fermenting concentrated milk
DE3106250C2 (de) * 1981-02-20 1983-10-13 Dr. Otto Suwelack Nachf. GmbH & Co, 4425 Billerbeck Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung
FR2501473A1 (fr) * 1981-03-11 1982-09-17 Guilloteau Jean Claude Procede de fabrication de fromages frais et de fromages a pates molles a croute moisie
US5356639A (en) * 1981-07-31 1994-10-18 Commonwealth Scientific And Industrial Research Organization/Australian Dairy Corporation Process for producing cheese containing substantially all the casein and whey proteins in milk
DE3372694D1 (en) * 1982-10-06 1987-09-03 Commw Of Australia Hard cheese from milk concentrate
US4500549A (en) * 1983-03-07 1985-02-19 Corning Glass Works Use of whey-derived products as cheese flavoring agents or enhancers
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
US4752483A (en) * 1986-05-30 1988-06-21 Campbell Soup Company Method for producing a highly flavored cheese ingredient
DE3864865D1 (de) * 1987-03-12 1991-10-24 Nestle Sa Duftzusammensetzung.
US5139810A (en) * 1987-03-12 1992-08-18 Nestec S.A. Flavoring composition
US5143741A (en) * 1988-06-03 1992-09-01 Podolski Joseph S Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute and a method for reducing the fat content in food products
WO1990000353A1 (fr) * 1988-07-05 1990-01-25 'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat Procede de fabrication de produits fromagers
IE63859B1 (en) * 1988-10-19 1995-06-14 Waterford Coop Dairy A cheese product
DK63490D0 (da) * 1990-03-09 1990-03-09 Novo Nordisk As Fremgangsmaade til fremstilling af ost
US5863573A (en) * 1990-03-09 1999-01-26 Novo Nordisk A/S Process for producing cheese
US5429829A (en) * 1993-05-17 1995-07-04 Ernster, Sr.; John H. Cheese manufacturing method
US6297042B1 (en) 1995-05-15 2001-10-02 University Of Kentucky Research Foundation Cheese making with bacteriophage resistant bacteria
US20050036996A1 (en) * 1996-12-24 2005-02-17 Edmond Roussel Absorbable composition containing propionic bacteria capable of releasing nitric oxide in the human or animal alimentary canal
US6139901A (en) * 1997-09-16 2000-10-31 New Zealand Milk Products (North Amerca) Inc. Membrane filtered milk proteins varying in composition and functional attributes
US5952022A (en) * 1998-04-24 1999-09-14 Kraft Foods, Inc. Highly flavored cheese product and method for producing
US6177118B1 (en) 1998-11-06 2001-01-23 New Zealand Milk Products (North America) Inc. Methods for producing cheese and cheese products
US6416796B1 (en) * 1999-04-27 2002-07-09 Kraft Foods, Inc. Whey protein digestion products in cheese
US6379736B1 (en) 1999-10-05 2002-04-30 The Pillsbury Company Gelato composition
CN101087533A (zh) * 2004-12-23 2007-12-12 帝斯曼知识产权资产管理有限公司 使用经热处理的奶和蛋白水解产物生产奶酪的方法
US20070048403A1 (en) * 2005-08-31 2007-03-01 Thuli Theodore J Modular mobile dairy plant
WO2008074792A2 (fr) * 2006-12-20 2008-06-26 Dsm Ip Assets B.V. Procédé de production de fromage
MX2017012515A (es) * 2015-04-06 2018-01-30 Dupont Nutrition Biosci Aps Proteasas para productos lacteos fermentados ricos en proteinas.
US11622565B2 (en) 2016-04-18 2023-04-11 Coöperatie Avebe U.A. Cheesecake filling

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3156568A (en) * 1963-02-28 1964-11-10 Robert E Hargrove Process of making low-fat ripened skim milk cheese
US3988481A (en) * 1970-07-02 1976-10-26 The Regents Of The University Of Minnesota Cheese manufacture from molecular sieved milk
BE793632A (fr) * 1972-01-06 1973-05-02 Kraftco Corp Perfectionnements a la fabrication de fromages
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese
US4244971A (en) * 1978-10-19 1981-01-13 Kraft, Inc. Process and products for the manufacture of cheese flavored products

Also Published As

Publication number Publication date
ES480438A1 (es) 1979-12-16
FR2416648B1 (fr) 1984-10-26
FR2422341A1 (fr) 1979-11-09
NL7811756A (nl) 1979-06-01
DE2850635A1 (de) 1979-05-31
CA1107130A (fr) 1981-08-18
GB2008923B (en) 1982-07-14
ES475526A1 (es) 1979-11-01
DD147810A5 (de) 1981-04-22
FR2423164A1 (fr) 1979-11-16
PH17556A (en) 1984-09-27
AU4166778A (en) 1979-06-07
DK541178A (da) 1979-05-31
AT369961B (de) 1983-02-25
GB2063886B (en) 1982-11-17
PH17945A (en) 1985-02-11
BE872434A (fr) 1979-03-16
PH17947A (en) 1985-02-11
US4379170A (en) 1983-04-05
ATA852178A (de) 1982-07-15
GB2063886A (en) 1981-06-10
FR2422341B1 (fr) 1984-10-26
AR216560A1 (es) 1979-12-28
IE782303L (en) 1979-05-30
FR2416648A1 (fr) 1979-09-07
GB2008923A (en) 1979-06-13
DD142497A5 (de) 1980-07-02
NZ188911A (en) 1981-05-01
AU527721B2 (en) 1983-03-17

Similar Documents

Publication Publication Date Title
US4379170A (en) Process for manufacture of cheese
US5330780A (en) Cheese and proces and system for making it
CA1131070A (fr) Procede et produits pour la fabrication de produits a saveur de fromage
AU757467B2 (en) Natural biogenerated cheese flavoring system
US20120294979A1 (en) Dairy product and process
US6506426B2 (en) Method for preparing a cheese product
JP2003523720A (ja) チーズ及びチーズ製品の製造法
CN101568264A (zh) 生产乳酪的方法
CN106615181B (zh) 干酪及其制备方法
US5952022A (en) Highly flavored cheese product and method for producing
DE60010179T2 (de) Verfahren zur Einarbeitung von Molkeproteinen in Käse mittels Transglutaminase
US5213827A (en) Method for manufacture of pre-cheese and natural cheese
US5262183A (en) Manufacture of high-solids pre-cheese for conversion into natural cheese
EP0174847B1 (fr) Préparation de pré-fromage et fromages à haute teneur en matière sèche
EP0105566B1 (fr) Procédé de préparation de produits alimentaires ayant l'aspect de fromage et produits ressemblant au fromage
EP0469857B1 (fr) Méthode pour accélérer la maturation du fromage
NZ199366A (en) Foodstuff,protein in a liquid,protein-containing composition modified by coagulating enzyme
US6242016B1 (en) Rapid method for manufacture of grated parmesan cheese
EP0159303A2 (fr) Procédé de préparation de fromage ayant un temps de maturation réduit
US20030224096A1 (en) Whey protein hydrolysate
EP4185118B1 (fr) Procédé de fabrication de fromage
Kanawjia et al. Cheese technology
WO1994012042A1 (fr) Fromage, et procede et systeme de fabrication
RU2129386C1 (ru) Способ производства мягкого сыра "семейный"
EP4694694A1 (fr) Procédé de préparation d'un fromage de type suisse